• 介紹：

• 分子量：一般在67000。

• 最適溫度35～37℃。

• PH穩(wěn)定性：以PH7.0～7.5為宜

• 性狀：灰褐色或淺灰色粉末。

• 來(lái)源：南極假絲酵母。

• 激活劑:鈣(CA2+)。

• 溫度穩(wěn)定性：40度以下穩(wěn)定，超過(guò)50度將嚴(yán)重失活。

• 敏感性： 濕度敏感

• 儲(chǔ)存條件： 2-8℃

• 用途： 本品僅供科研，不得用于其它用途。

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

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• 23. 高兆建,王秋芬,胡鑫強(qiáng),宋玉林,趙宜峰,陳騰.凝結(jié)芽孢桿菌XZQ-16抗菌脂肽分離鑒定及抗菌特性[J].食品工業(yè)科技,2021,42(03):36-42.

• 22. 杜徐楠. κ-卡拉膠/刺槐豆膠混合凝膠的協(xié)同作用機(jī)理及應(yīng)用[D].湖北工業(yè)大學(xué),2020.

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• 17. 周浩德 傅紅 張虹 等. 體外消化模型因素對(duì)植物甾醇型人造奶油脂肪酸釋放的影響[J]. 海峽預(yù)防醫(yī)學(xué)雜志 2019 025(002):7-9.

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• 15. 黃琳翔, 施樂(lè)樂(lè), 蔡志英,等. 黑木耳中抑制胰脂肪酶活性物質(zhì)的提取工藝及體外抑制效果[J]. 菌物學(xué)報(bào), 2020, 39(2).

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• 8. 黃菊青, 林斌, 徐慶賢,等. 竹茹多糖體外調(diào)節(jié)腸道菌群的作用研究[J]. 營(yíng)養(yǎng)學(xué)報(bào), 2019, 41(01):51-58.

• 7. 李婷,向燦輝,王文君.水翁花蕾提取物DMC對(duì)胰脂肪酶的抑制作用研究[J].食品工業(yè)科技,2020,41(15):65-70.

• 6. 程超, 張宏海, 盛文軍,等. 多重破壁技術(shù)提取葡萄酒泥廢酵母β-葡聚糖研究[J]. 食品工業(yè)科技, 2016, 37(04):111-116.

• 5. 何小燕,田洪磊,詹萍,王曉玲,楊富彬,雷銀鳳,寧孔卵,馬友梅.基于PCA模式不同處理方式雞脂揮發(fā)性成分與化學(xué)指標(biāo)相關(guān)性研究[J].中國(guó)油脂,2016,41(04):41-45.

• 4. 馬雪平,詹萍,田洪磊,未志勝,李凱旋.基于GC-MS、DSA結(jié)合PLSR研究羊脂處理方式對(duì)熱反應(yīng)體系風(fēng)味形成的影響[J].食品科學(xué),2020,41(08):194-201.

• 3. 馬雪平 詹萍 田洪磊 等. 響應(yīng)面法優(yōu)化酶法制備羊肉特征風(fēng)味前體工藝[J]. 現(xiàn)代食品科技 2019 35(01):204-211.

• 2. 磊 張秀娟 鹿艷 等. 人工胃液作用牛蒡低聚果糖分子質(zhì)量的變化體外研究初探[J]. 食品科技 2019 044(003):69-73.

• 1. 譚香玉 郝林 艾啟俊. 3種酶液對(duì)雞蛋清洗效果的研究[J]. 食品科技 2015 040(009):30-32.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *